At first glance, you might not imagine that this stunning white building is a sushi restaurant. I was fortunate enough to secure a reservation through Table Check and finally visited HATSUNEZUSHI.Founded in 1893, this long-established restaurant is now carried on by the young chefs who have inherited the skills and spirit of the master chef.It was a delightful experience filled with live culinary action.――――――――――✅ A story of tradition passed down since 1893, passionately woven by young artisans who have learned the craft from the master chef.✅ A sensory theater featuring rice cooked over charcoal and fish sliced right before your eyes, infused with warmth.✅ The beautiful space created by the proprietress leaves a lasting impression, making it a truly unique sushi experience.――――――――――The tuna was sliced right in front of me, and the upper part near the backbone, known as "Tenmi," is the finest cut of red meat, rich in flavor. The little story about how the wasabi used is the most expensive adds a touch of respect for the ingredients.The apprentice showed me a chunk of tuna freshly caught from the Funka Bay.Just seeing it resting on the cutting board heightened my anticipation for what was to come.When serving the chilled tuna to customers, they adjust it on a warm plate, which was a refreshing sight.The red meat had a clear sweetness, while the medium fatty tuna melted in my mouth, leaving a lingering richness. It was a luxurious experience to compare the two different textures.The texture was creamy, yet the flavors transformed multiple times in my mouth, making it a delightful and delicious piece.The negitoro featured a crunchy texture from the chopped green onions, complemented by a sparkling pearl, adding a playful touch.The kohada, which is not something you often find outside of sushi restaurants, had a tangy flavor but was firm in texture.Before visiting the restaurant, I had seen a piece prepared by the owner, Katsu Nakaji, on Mitsukan's YouTube series "Palais de Z - The Future of Deliciousness," so I was thrilled to see it in person.The white fish nigiri, made with aori ika, had a firm yet translucent appearance.The grouper had a refined and gentle taste, yet it was also firm, making it another delicious piece.The akagai was delicately opened like a flower, and I also enjoyed freshly boiled octopus.The uni was generously piled onto the gunkan, offering a moment to savor the rich essence of the sea.The anago was fluffy and an exquisite piece.The clear soup featured delicate broth with white noodle-like ingredients swimming gracefully, providing a gentle finish.The tamagoyaki was sweet like a dessert and was exactly to my liking, very delicious.For drinks, I paired it with the special Junmai unfiltered sake "Natsumo," which refreshingly cut through the richness of the tuna.We then moved to the second floor dining area in a Western-style building, where we concluded with fava bean ice cream and rooibos tea.This playful spirit is characteristic of the restaurant.From the counter to a cozy space, the transition included the heartfelt intentions passed down from the master chef and the significant presence of the proprietress who has helped shape this restaurant.- Ishikawa Mozuku- Funka Bay Tuna - Tenmi - Chutoro - Negitoro- Kohada- Aori Ika- Grouper- Akagai- Octopus from Ehime- Hiragai (Tai Ragi)- Katsuo- Uni- Anago- Kanpyou Maki- Tamagoyaki- Fava Bean Ice Cream- Rooibos Tea
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